Tag Archives: chocolate

Nutella walnut brownies

As I had a rather large quantity of leftover Nutella, and a desire to bake, I searched online for a Nutella brownie recipe. I came across this one and decided to use it, with the addition of walnuts (because I had those too and brownies are always better with nuts!)

It was super easy to follow and they turned out really well, so I thought I’d share my experience with anyone who wants to make something special for Valentine’s Day or really any other brownie-appropriate occasion.

Ingredients:

1/2 cup flour
1/4 teaspoon salt
2 eggs
1 cup Nutella
1/2 cup brown sugar
1 teaspoon vanilla extract
1/2 cup unsalted, melted butter (room temperature)
Walnuts (if you’d like, I think I used 1/2-3/4 cup)
A dash of cinnamon

Recipe:

1. Melt your butter. Let it cool till it is room temperature and set aside. You may also preheat your oven to 325 degrees Fahrenheit at this time, because the prep time for these brownies is minimal.

2. Mix your flour and salt in a bowl.

salty flour mmmmm

2. In another bowl, combine your eggs, brown sugar, Nutella, and vanilla. Whisk until smooth. This is also when I chose to add my walnuts.

appetizing

all the walnuts!

walnuts!

3. While mixing at a low speed, alternate adding dry ingredients and the melted butter.

texture

4. Butter or grease your square baking dish, or use parchment paper, with the parchment overhanging the lip of the pan to make for easy removal. Spread your mixture evenly in the pan. I greased mine a bit too vigorously but in the end it was fine. Sprinkle the cinnamon on top.

spread it out

5. Put your brownies in the oven and bake for about 35 minutes (mine took about 40.) Brownies are done when a toothpick inserted in the center (or a fork/knife which is what I had to resort to as I don’t own toothpicks)comes out clean. Allow to cool for two hours, after which you can easily cut them into squares to serve.

brownies

6. Enjoy!

closeup deliciousness

Post by: Melissa
Photos by: Melissa

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Macarons: Success

After the last attempt I decided to try a recipe that actually included the measures of ingredients in cups, as I don’t have a kitchen scale, and this time it worked out (for the most part, a few of the shells were still hollow so I’m in the process of perfecting it.) But I decided to do a post on the recipe, in the hopes that it will show how I’ve corrected from what I did last time. I made the same nutella-chocolate filling as last time, so if you’d like to see that click here. This time I used a Martha Stewart recipe for the cookies, although I altered the cooking time/temperature a little due to paranoia that I would burn them. This makes about 10 macarons (20 halves.)

Ingredients:

1.25 cups plus 1 teaspoon powdered sugar
1 cup (4 oz) almond flour
6 Tablespoons egg whites (3 large eggs)
Pinch of salt
1/4 cup granulated sugar

Recipe:

1. Preheat oven to 300 degrees Fahrenheit (although honestly how long does an oven take to heat up, I don’t think it’s necessary to do this as the very first step, considering how long it takes to whisk the egg whites, I think it’s a waste of electricity, just keep it in mind for a later.)

2. In a medium bowl, whisk together the almond flour and powdered sugar.

apart

 

together

 

3. Separate your egg whites into another bowl. Whisk until frothy/foamy. This time I was very careful not to get any yolk in here…

egg whites

 

4. Gradually add your granulated sugar while whisking (so much easier with an electric mixer than by hand) and continue whisking until the white mixture forms stiff peaks.

peaking

 

5. With a rubber spatula, gently fold the dry ingredients into your meringue until fully incorporated.

folded

 

6. Pipe your batter onto  parchment paper/wax paper or a Silpat on a cookie sheet. Make evenly spaced, similar-sized circles. Lift the cookie sheet and drop it lightly a few times after you’re done piping, in order to spread and remove air bubbles from the batter. This makes about 20 cookies halves, or 10 macarons.

allow to rest

 

7. Allow to rest about 45 minutes to 1 hour, or until the top is no longer sticky/shiny and a skin forms over the tops. Then bake at 300 degrees Fahrenheit for 10 minutes. Check cookies every 3 minutes after that point. They are done when the top is hard and the bottom slides against the baking surface and removes easily (though you may need a spatula to remove them, still.)

baked them

 

they're cute

 

they're cute

 

8. Pipe/spoon in your desired filling and sandwich it up!

finished cookie

 

enjoy

 

Photos by: Melissa
Post by: Melissa


Macaron fail (a.k.a. delicious cookies that aren’t what they’re supposed to be)

I attempted to make chocolate macarons with a nutella mousse filling. However, I shouldn’t have attempted to use this recipe. It’s a fine recipe, but I do not have a kitchen scale. And I do not feel like purchasing one for the sole purpose of making these cookies. While my mousse turned out fine, the cookies were more like… very thin chocolate cookies with a crisp outside, chewy inside, and a brownie-like taste. Still delicious, but not-so-macron-y. The nutella mousse turned out lovely though.

This can be attributed to many things. As mentioned above, I have no kitchen scale, which most likely led to me combining the wrong amount of ingredients. I also failed to make a sturdy meringue, which probably is what led to me not being able to create the cookie texture I desired. This may have been due to the non-weighing-cup-conversion-in-my-head based approach I took to the ingredient amounts, or a tiny bit of yolk in my egg whites because I’m not practiced in separating them. But, if you’d like to knowhow to create what I’d like to call crisp brownie cookies, read on!

Ingredients for cookies:

1 cup almond flour
3/4 cup powdered sugar
2 T. cocoa powder
3 egg whites (from large eggs)
1/4 cup granulated sugar

Recipe:

1. (Preheat oven to 300 degrees Fahrenheit.) Sift your almond flour and combine with your powdered sugar and cocoa powder.

powdered sugar and cocoa powder

combined

added to almond flour

total combination

2. Beat egg whites in another bowl until foamy.

foamy

3. Add granulated sugar and whisk until meringue-y. In my case, this never happened. (It was goopy and would not form peaks, but that’s ok if you’re not making macarons!)

sugar added

won't form peaks

4. Add the dry ingredients and fold in with a spatula.

nom nom

chocolate-y

5. Add contents of bowl to pastry piping bag (or non-fancy plastic Ziploc bag that you will cut the corner off of) and pipe even circles onto your wax paper or Silpat.

or not so even

As you can see, mine are *not so even* but this turned out to be fine. I also have an odd number, so I could eat one outside of a cookie-sandwich situation. Let these sit out for about 1 hour.

6. Bake for about 15 minutes, then check. Mine took a long time, essentially 45 minutes to bake, but as they were uneven, some were done before others, so check frequently. Leave on a wire rack to cool. These are not the prettiest cookies.

cookies wooooo

7. Done! Now make your mousse.

Ingredients:

1/2 cup heavy cream
2 oz. bittersweet chocolate
3 T. nutella

Recipe:

1. In a small saucepan, heat heavy cream on medium low until simmering.

creamy

2. Spoon out your nutella into a bowl and top with the broken-up chocolate.

nutella

 

chocolate pile

 

3. Pour your heavy cream over the nutella & chocolate. Leave for 20 seconds, then whisk until smooth.

stir it up

 

4. Place in fridge for 30-45 minutes (I had to leave mine for an hour) until still pourable/mixable but hardened overall. Remove and whisk until lightened in color.

looks like this then

 

whisked it

 

5. Scoop (or pipe) a dollop of this mousse onto the flat side of a cookie, and sandwich it with another cookie.

cookie pile

 

cookies!

 

all ready to eat!

 

Enjoy your cookie sandwiches! I think this would also be a good type of cookie to put ice cream inside of, in order to make ice cream sandwiches!

Post by: Melissa
Photos by: Melissa